Vegan Chocolate Chip Freezer Cookies | Nut-Free, Gluten-Free, No-Bake
These vegan chocolate chip freezer cookies make the perfect summer treat, because you don't have to turn on your oven! Instead, you'll just pop them in the freezer to set for 45 minutes. Since they're also stored chilled, they serve as a cool and satisfying summer dessert. They're both allergy- and lifestyle-friendly (i.e., vegan, gluten-free, nut-free, grain-free), but everyone will find a soft spot in their heart for these delectable vegan cookies.
Servings: 14 -16 cookies
- ¾ cup raw buckwheat groats
- ¾ cup tahini
- 1 cup pitted medjool dates
- 2 teaspoons vanilla extract
- Pinch fine grain sea salt
- 1-2 tablespoons filtered water, as needed
- ½ cup vegan chocolate chips
Add the buckwheat groats to a food processor and process for 2-3 minutes into a fine flour.
Add in the tahini, dates, vanilla extract, and sea salt. Pulse 5-10 times, and then process for 2-3 minutes.
If your dates weren't very wet, add in 1-2 tablespoons of water (1 tablespoon at a time), and continue to process until the mixture rolls into a ball in your food processor.
Transfer the dough to a bowl and stir in chocolate chips.
Roll the cookie dough into 14-16 balls and drop onto a cookie sheet lined with parchment paper. Using a fork, press the balls into cookies while making a crisscross pattern.
Pop the cookie sheet in the freezer for 45 minutes to set the cookies.
Remove the cookie sheet from the freezer and store the cookies in an airtight plastic container.
You can store the cookies in either the freezer or refrigerator. The freezer will add a snap when biting in and the refrigerator will keep the cookies firm but tender.